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Salmon and Sweet-Potato Frittata
- 2 tablespoons olive oil
- 2 large sweet potatoes, peeled and grated (3 cups)
- 1 small onion, chopped (1 cup)
- 1 pound skinless salmon fillet, cut into 1/2-inch cubes
- 6 eggs
- 1/4 cup milk
- 2 cups Swiss cheese, diced (8 ounces)
- 1/4 cup fresh tarragon leaves
- 1 teaspoon kosher salt
Directions:View on Real Simple
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